Bread Thread!

[BOB357]

Nice looking loaf Herm!

 

[Herm brews]

Nice looking loaf Herm!

Thanks Bob. I just sliced the loaf, and it is goodness.

 

[BOB357]

Glad there's a bread thread here, otherwise I'd never remember to get my starter out and feed it. That time again Maybe bake a loaf next week.

 

[Herm brews]

I bring my starter out of the fridge once a week. I feed it, harvest an amount to make a loaf, feed the starter again, then put it away in the fridge. It seems to work well on this schedule.

 

[BOB357]

We're watching our carbs and I haven't been baking much lately. That, coupled with what my wife calls, "Old Timers" , and I forget

 

[GFHomebrew]

One more for you a little oval baked banniton batch 550g this time turned out stunning if I may say so myself

Wanna do a sour dough rasin bread next if anyone's got some percentages? Pls

 

[thunderwagn]

I bring my starter out of the fridge once a week. I feed it, harvest an amount to make a loaf, feed the starter again, then put it away in the fridge. It seems to work well on this schedule.

I bet I haven't fed my starters in over 2 months...or more! Like @BOB357 not doing the bread thing much right now. I'm back down about 10 lbs since covid.

 

[GFHomebrew]

Rasin bread

Following this recipie

Havnt tried any yet but smells great.

 

[jmcnamara]

In the same boat as you ben. Just pulled this white bread out of the oven. Made with a little honey too...can't wait

 

[Herm brews]

I just finished the first stretch and fold on this dough. It is my usual KAF No Knead Sourdough, minus a small portion of water, with spent grains from Monday’s brew session. This will be baked tomorrow night, before it gets desert hot for several days.

 

[Herm brews]

The house is still quite warm, but the house is out of bread. Getting ready to bake tonight.

 

[BOB357]

When it's too hot, I just bake on the pellet grill. Works great and the temperature control is just as tight as the oven. Woke my starter up this morning. Gonna feed it for a couple days and bake a loaf. Just finished my last one after 2 weeks. Been pulling it out of the freezer and hacking off a couple slices when I get the urge and sticking it back in. Never thawed, so it held really well. I made some Tomato/Jalapeño jam last week and used the end of the loaf for a Peanut Butter and Jam sammich.

 

[Herm brews]

Sounds great Bob. I’m just a glutton for punishment. Here in Southern California, we’re under the unusual combination of high heat and humidity - ~100 degrees F with tropical moisture streaming in, with no wind.

 

[Herm brews]

Fresh from the oven!

 

[BOB357]

Nice.
Been hot here too, but low humidity. I lived in the SFV back in the 70s and much prefer the desert climate.

 

[Herm brews]

My wife is a newly retired teacher. We’re considering Bend, Oregon which is probably kind of similar to your climate in Fallon.

 

[BOB357]

It is very similar, and one of our favorite beercation spots too.

 

[The Brew Mentor]

View attachment 11237 View attachment 11238 Fresh sourdough, hot from the oven. This is my first use of spent beer grains, and I am happy with the result, at least visually, and aromatically.

Looks awesome Herm!

 

[The Brew Mentor]

Leftover pizza dough bread.

 

[Herm brews]

View attachment 11365
Leftover pizza dough bread.

That begs for some olive oil, or some marinara to dip into.